I’ve been wanting to develop a strawberry-rhubarb pie recipe for several years now. Ever since I moved up North, it seems like people can’t get enough of it. I didn’t grow up eating rhubarb and I don’t think my Mother has ever cooked with it either. But that’s all changed now. After you make and taste this pie, hopefully you’ll be a rhubarb convert as well. Enjoy!
Ingredients:
2 and ½ cups rhubarb, peeled and chopped
2 and ½ cups strawberries, trimmed and chopped
1 and ¼ cups sugar
¼ cup cornstarch
2 T. flour
1 T. fresh lemon juice
1 t. vanilla
Dash of salt
2 T. butter, chopped into small pieces
Egg, (beaten in a small bowl for an egg wash)
Extra fine sugar (for sprinkling on crust)
2 refrigerated flat (Pillsbury) pie crusts
Instructions:
*Mix together the chopped rhubarb, strawberries, sugar, cornstarch, flour, lemon juice vanilla and salt.
*Place one pastry circle onto a piece of parchment paper. Rolling from the center to the edges, extend the pastry to ½ inch larger than its original size.
*Carefully line the bottom of a pyrex pie plate with the pastry- allowing the extra to lay over the edge of the dish. Prick the surface of the pastry with a fork.
*Pour the rhubarb-strawberry mixture into the pie crust. Dot the surface of the mixture with the butter.
*Using the 2nd pastry circle, follow the previous instructions for extending it ½ inch larger than its original size.
*Carefully place the second pastry circle on top of the pie filling.
*Roll the edges together and fold them into the center of the pie.
*Finish off the edges of the pie any way you wish. Cut vents into the surface of the pie.
*Brush the egg wash over the center and edges of the pie.
*Sprinkle entire surface of the pie with the sugar.
*Place the pie onto a baking sheet with sides. The pie is very juicy and may spill over.
*Bake at 400 degrees on the center rack of the oven for 15- 20 minutes and then reduce heat to 375 degrees for 35 minutes or until pie is brown and bubbly.
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